Evening Republican, Volume 20, Number 226, Rensselaer, Jasper County, 20 September 1916 — SUGAR NOT NEEDED [ARTICLE]

SUGAR NOT NEEDED

USE BOILING WATER AS SUBSTI. TUTE WHEN CANNING FRUIT. t Experts of United States Department of Agriculture Tell How Saving In Cost May Be Effected, With Good Results. (Prepared by the United States Department of Agriculture.) (From Weekly News Letter.) Fruit for use in pies or salads or as stewed fruit can be put up or canned without the use of any sugar at all, according to the canning specialists of the United States department of agriculture. They, therefore, advise those who, because of the high price of sugar, have been thinking of reducing the amount of fruit they put up, to can as much of their surplus as possible by the use of boiling water when sugar sirup is beyond their means. Any fruit, they say, may be successfully sterilized and retained in the pack by simply adding boiling water instead of the hot sirup. The use of sugar, of course, Is desirable in the canning of all kinds of fruits and maker a better and ready sweetened product. Moreover, most of the fruits when canned in water alone do not retain their natural flavor, texture, and color as well as fruit put up in sirup. Fruit canned without sugar to be used for ssjuces or desserts must be sweetened. Can the product the same day it is picked. Cull, stem, or seed, and clean the fruit by placing it in a strainer and pouring water over it until it is clean. Pack the product thoroughly in glass jars or tin cans until they are full; use the handle of a tablespoon, wooden ladle, or table knife for packing purposes. Pour over the fruit boiling water from a kettle, place rubbers and caps in position, partially soul if using glass jars, seal completely if using tin cans. Place the containers in a sterilizing vat, such as a wash boiler with false bottom, or other receptacle improvised for the purpose. If using a hot-water bath outfit, process for 30 minutes; count time after the w’ater has reached the boiling point; the water must cover the highest jar in the container. After sterilizing remove packs, seal glass jors, wrap in paper to prevent bleaching, and store in a dry, cool place. If you are canning in tin cans it will improve the product to plunge the cans quickly into cold water immediately after sterilization. When using a steam pressure canner instead of the hotwater bath, sterilize for ten minutes with five pounds of steam pressure. Never allow the pressure to go over ten pounds.